Regional Flavours

Pork fillet in prosciutto with cacao chocolate and bacon sauce in a garden of seasonal vegetables

Recipe by South Burnett ambassador, Jason Ford

Ready In: One hour
Serves: 2

Ingredients

2
pork tenderloin fillets, sinew trimmed off
To taste
salt and pepper
8
thin (full) slices of prosciutto
4
small baby carrots, peeled and blanched
4
small baby beetroots, blanched and peeled
4
small yellow squash, blanched
6
sugar snap peas, top tailed and blanched
4
small asparagus spears, blanched
6
thin ribbons of green zucchini, 3mm mandolin sliced and blanched
120g
butternut pumpkin mash, seasoned
30ml
cold pressed extra virgin olive oil – pressed purity
250g
ham bone
50g
bacon eye, thinly sliced
1
celery sticks, mirepoix
1
small carrot, mirepoix
1/2
leek, mirepoix
3
black peppercorns
A few
parsley stalks
1
bay leaf
1
sprig fresh thyme
1 litre
water
250ml
stock
25g
dark cacao (pure)
30ml
maple syrup (pure)
6 cloves
black garlic
30g
butter, chilled and cubed

Method

For the port, roll tenderloins tightly in cling wrap to compress into an firm even cylinder shape. this will maintain the round shape during cooking.

2Vacuum pack tenderloins

Sous vide at 60oC for 30 minutes.

Unwrap tenderloins when and roll in the rashers of prosciutto, rewrap in cling wrap to allow for ease of slicing.

Cut tenderloins in 40mm lengths, remove cling wrap and panfry on a preheated griddle pan to achieve a sear on both sides.

To make the stock, place all the ingredients in a cooking pot and cold water.

Bring everything up to simmering point, remove any scum from the surface and simmer gently.

Simmer for approximately for 1½ hours, then strain.

For the cacao bacon sauce, bring stock to simmer in a saucepan.

Add cacao and simmer until combined.

Add maple syrup and remove from heat.

Whisk in the cubes of butter a la minute to emulsify.

Then, re-heat vegetables in simmering water to serve. Quenelle the seasoned potato mash.

Map of South Bank - Regional Flavours 2018

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